Burt Wolf's Menu Cookbook

CRAB CAKES WITH RED PEPPER SAUCE CHILI MAKES 6 SERVINGS FOR THE SAUCE: 1 large red bell pepper 1/2 cup olive oil 2 tablespoons red wine vinegar 1 clove garlic, minced 1/4 teaspoon salt FOR THE CRAB CAKES: 1 pound lump crabmeat, cleaned 1/4 cup cracker crumbs 1 egg, lightly beaten 2 tablespoons low-fat mayonnaise 1/2 teaspoon salt 1 tablespoon chopped fresh parsley 1/2 teaspoon cayenne pepper 2 tablespoons vegetable oil ------------------------------------------------------------------------------------------------------------------- 1. Preheat the oven to 375 degrees F. 2.To prepare the sauce: Place the pepper on a baking sheet and bake for 25 minutes, turning every 5 minutes until the skin is browned. Remove the pepper from the oven and put it immediately into a paper or plastic bag, closing it tightly. When the pepper is cool enough to touch, take it out of the bag and peel off the skin. Discard the stem and the seeds. Cut the pepper into large chunks and place them in a blender or food processor. Add 2 tablespoons of the oil and puree until smooth. Add the remaining oil, vinegar, garlic, shallots, andsalt to the blender. Process until well blended. Set the dressing aside. 3. To prepare the crab cakes: In a bowl. combine the crabmeat and cracker crumbs. Stir in the eggs, mayonnaise, salt, parsley and cayenne pepper. Form the mixture into 6 cakes, about 3 inches in diameter and 1 inch thick. 4. In a large non-stick saute pan over medium heat, heat the oil. Add the crab cakes and cook for 5 minutes per side, or until lightly browned. 5. Place a little of the sauce on a dinner plate and top with the crab cakes. Serve any extra sauce on the side.Wolf, Burt is the author of 'Burt Wolf's Menu Cookbook' with ISBN 9780385472739 and ISBN 0385472730.